Preheat the oven to 375ºF.

Bring a large pot of water to a boil and salt generously. Add the noodles and cook until al dente. Drain and rinse with cold water to stop the cooking. Lay flat on parchment paper or wax paper.

Meanwhile, mix the ricotta, 3/4 cup mozzarella, parmesan, parsley, egg, Italian seasoning, salt, and pepper together in a bowl. Set aside.

Heat the oil in a large skillet over medium heat. Once hot, add the onion. Cook, stirring often, until the onion is soft and brown, about 10 minutes. Add the garlic and cook an additional 30 seconds.

Add in the ground beef and the sausage. Cook, breaking the meat up well, until the meat is cooked through and brown. Drain any fat, if needed. Add the marinara sauce and the water and stir to combine. Let the sauce cook until slightly reduced, stirring frequently, about 10-15 minutes.

Spread just enough of the meat sauce in the bottom of a 9x13-inch baking dish to cover the bottom of the dish.

Spread an even layer of the cheese sauce down the center of each noodle. Top with about 1/4 cup of the meat sauce.

Working with one noodle at a time, roll the noodle up as tightly as possible without squeezing the filling out. Place the roll in the prepared baking dish. Repeat, making 4 rows with 3 rolls on each row.

Spread the remaining meat sauce over the tops of the rolls, then top with the 2 cups of mozzarella cheese.

Spray a piece of foil with nonstick cooking spray and place the foil on the dish, sprayed side down (to keep the cheese from sticking to the foil). 

Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 35 minutes. Remove the foil and turn the oven to broil and let it cook just until the cheese browned.

Let the lasagna rolls sit for about 10 minutes before serving.